To bring the steaks to room temperature, remove them from the refrigerator ten to twenty minutes before cooking. It's okay if you can't find the time to do this.

Take the ribeye steaks out of the container and use paper towels to absorb any extra moisture.

Spoon the steaks on both sides with kosher salt, black pepper, and garlic powder after transferring them to a large platter or baking sheet.

Using a wire grill brush, remove any food residue from the grill grates.

Set your gas grill's temperature to high. If you have the choice, set the grill's temperature to 500 degrees Fahrenheit. To provide both direct and indirect heat on a charcoal grill, light the coals in a coal chimney and then move them to a specific area of the grill.

Steaks should be placed directly over fire on a prepared grill. Sear the steaks for two to three minutes on each side, or until grill marks are apparent. Make sure the tongs you use are made for grilling and that there is adequate length between them and the hot flame.

Sear the sides of the steak to get crispy fat around the edges.

Check the steaks' temperature with a meat thermometer. Preheat the oven to 125 to 130 degrees Fahrenheit for medium-rare, and 135 to 140 degrees Fahrenheit for medium-grilling. Keep in mind that after you remove meat from its heat source, it still cooks. It's okay to remove the steaks from the grill a few degrees before you think they're done, provided they rest for a while.

In order to give the fluids time to spread uniformly throughout the steak, let them sit for at least 10 minutes before slicing into them.

Enjoy your choice of side dishes with your ribeye steaks!